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Ricotta and Cherry Strudel


Ricotta and Cherry Strudel Recipe

Ingredients:
  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon (generous) salt
  • 1 tablespoon plus 2 teaspoons olive oil
  • 6 tablespoons (or more) water
  • 3 tablespoons unsalted butter
  • 1 1/2 cups unflavored dry breadcrumbs
  • 6 tablespoons sugar
  • Cheesecloth
  • 2 pounds fresh whole-milk ricotta cheese (preferably large-curd)
  •  
  • 1 3/4 cups sugar
  • 3 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon finely grated lemon peel
  • 2 teaspoons finely grated orange peel
  • 1 teaspoon vanilla extract
  • 2 1/2 pounds fresh cherries, pitted, drained, juices reserved, or two 12-ounce packages frozen dark sweet pitted cherries (about 3 cups), thawed, drained, juices reserved
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons maraschino liqueur or Cointreau (orange-flavored liqueur)
  •  
  • 4 tablespoons (1/2 stick) unsalted butter
  • Powdered sugar
Directions:
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